Asturian walnut and anise casadielles
Fried white-wine pastries filled with walnuts and sweet anise liqueur.
Active time1 h 15 min
Cooking40 min
Total3 h 30 minResting : 2 h 30 min
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Ingredients
- 1 egg
- 300 g walnut halves
- 6 tbsp water
- 800 g plain wheat flour
- 1300 ml sunflower oil
- 16 g baking powder
- 4 tbsp sweet anise liqueur
- 1 pinch of fine salt
- 225 g caster sugar
- 300 ml dry white wine
Preparation
Beat the egg with 300 ml oil, the wine and salt. Mix the flour with the baking powder and gradually add to the liquids. Knead into a soft, non-sticky dough. Cover and rest for 2 hours.
1 egg800 g plain wheat flour1300 ml sunflower oil16 g baking powder1 pinch of fine salt300 ml dry white wine- bowl
- fork
- spoon
- cover
Crush the walnuts with a rolling pin, gradually adding 150 g sugar. Keep small pieces rather than grinding to a powder. Mix in the water and anise to make a bound filling with no free liquid.
300 g walnut halves6 tbsp water4 tbsp sweet anise liqueur225 g caster sugar- rolling pin
- board
- bowl
- spoon
Roll the pastry thinly and cut 20 squares about 12 cm across. Divide the filling between the centres. Fold over and seal the edges with a fork, keeping the filling enclosed.
- rolling pin
- knife
- fork
Heat the bath’s 1000 ml oil to about 165 °C in a deep sauté pan. Fry in small batches for about 6 minutes, turning, until golden and cooked through. Drain on kitchen paper and coat with the reserved 75 g sugar. Cool for about 20 minutes.
- deep sauté pan
- frying thermometer
- slotted spoon
- kitchen paper
- plate
Allergens
- Eggs
- Gluten
- Tree nuts
- Sulphites
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration